Chocolate Hearts

Title:
Chocolate Hearts

Yield:
4 Hearts

Categories:
Chocolate,
Pastry




Ingredients:





   1/2 lb Bittersweet chocolate


          Raspberry Coulis (separate


          -recipe follows)


          Creme Anglaise (separate


          -recipe follows)


          Chocolate Mousse (separate


          -recipe follows)


          Royal Icing (separate


          -recipe follows)






 1. To temper chocolate, cut off one third; set aside. Break remainder into


 small pieces, and melt in a dry metal bowl over simmering water. When


 chocolate reaches 100' on a chocolate thermometer, remove from wa- ter bath


 and add reserved chocolate. Stir until chocolate cools to 85'; remove


 unmelted pieces. Place over hot water again, and stir until chocolate


 reaches 90'.


 


 2. Brush 8 heart-shaped molds with chocolate, a thin layer at a time. Make


 shells as thin as possible but sturdy enough for filling.


 


 3. Place molds in freezer for 10 to 15 minutes, or until chocolate begins


 to separate from mold. Without touching chocolate, turn shells out onto a


 parchment-covered baking sheet. Refrigerate until ready to fill.


 


 4. Pour a thin laver of raspberry coulis onto dessert plates. Pour creme


 anglaise into a small parchment-paper pastry bag, and cut a tiny hole at


 the end. Dot perimeter of coulis with creme anglaise. In one circular


 motion, lightly drag a wooden skewer through dots to make heart shapes.


 


 5. Using a pastry bag fitted with a large star tip, pipe mousse into each


 shell, piling high. Carefully place a second shell on top.


 


 6. Decorate tops of hearts as desired with royal icing, using a pastry bag


 with a small star tip. Refrigerate. Set hearts out at room temperature 20


 minutes before serving.


 


 MAKES 4 HEARTS, 4 To 6 INCHES WIDE


 Posted to MM-Recipes Digest  by COOKIT4U@aol.com on Feb 11, 1998